Italian NUTELLA cake
Do you recognize the sweet and fragrant scent that freshly baked “cookies” give off?
Now imagine a giant “COOKIES” biscuit with its enveloping taste and that texture that melts in your mouth at the first bite and multiply it by 10.
Today we will prepare an Italian cake with a soft Nutella heart.
A very simple and quick dessert to prepare: two layers of dough, similar to classic “cookies” with a soft and creamy Nutella filling.
A delicious recipe for a cake that remains perfect even for a week.
Italian Nutella Cake: a crunchy crust on the edges, a creamy filling in the center, perfect for an energetic breakfast or a delicious snack.
If you prefer, you can replace Nutella with chocolate cream and if you are very greedy you can add hazelnuts, almonds or walnuts to the mixture.
Try this Italian Nutella Cake and you will never be able to do without it
Italian NUTELLA cake
Video recipe of the day
- Preparation time15 Minutes
- Cooking time35 Minutes
- Serving9 inch pan
- Cooking methodOven
- Power 1.066,50 (Kcal)
- Carbohydrates 128,57 (g) of which sugars 80,06 (g)
- Proteins 12,88 (g)
- Fat 58,44 (g) of which saturated 36,23 (g)of which unsaturated 12,30 (g)
- Fibers 9,10 (g)
- Sodium 238,57 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
- 3 cupsflour (3 cups baking flour (350 g) )
- 1 cupbutter (1 cup unsalted butter softened (250 g) )
- 1/2 cupsugar (½ cup sugar (125 g))
- 1/2 cupbrown sugar (½ cup brown sugar (125 g))
- 2 teaspoonsbaking powder (about 14 g)
- 1 pinchsalt
- chocolate drops (1 1/3 cup dark chocolate drops (300 g))
- 2 cupsNutella®
Work softened butter with both sugars until smooth and fluffy. You can work it either with a blender or in the mixer (use the balloon whisk hook)
Add eggs one at a time and mix well.
Do not add the second until the first is completely blended.
Now start to combine sifted flour with baking powder, keep stirring until you have finished ingredients.
Put the baking soda, a pinch of salt and mix again.
This is normal if the dough is very sticky.
Finally add the chocolate chips and mix for the last time.
Divide dough into two equal parts.
Take baking tray and cover with baking paper.
Since the dough is very sticky, use 1 tablespoon to create a cake base.
Alternatively you can wet your hands so the dough does not stick and form the cake base with your fingers.
Spread a generous layer of Nutella on top of the cake (at least 0,2 inch), do not reach the edge of the cake.
Cover the Nutella layer with another part of the dough to create the surface layer of the cake.
Squeeze edges lightly so Nutella doesn’t come out during cooking.
Before baking the cake, let it cool in the refrigerator for 20 minutes (this step is used to keep the inside of Nutella soft even after cooking).
Bake in a preheated oven at 356 F (180 CELSIUS) for about 35 minutes
The surface of the cake should turn slightly golden.
Before removing the cake from the pan, allow to cool otherwise it could break.
The Italian cake NUTELLA is ready !!!
Nutella Italian cake can be kept at room temperature for a maximum of 5/6 days.
Recently healthy Nutella alternatives have emerged:
– Nocciolata organic halzenut spread with cocoa and milk by Rigoni Asiag
– Askinosie chocolate halzenut spread made with high-quality chocolate, hazelnuts (oil and butter), cocoa powder, organic cane sugar, and roasted cocoa nibs
– Jem halzenut raw ccacao butter: Raw, vegan, and certified organic, Jem’s take on Nutella is one of the more natural versions.
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if you love typical Italian desserts, look Slow cooker Grandma’s APPLE PIE